1 Pour soy sauce into the pot, add vinegar and white sugar, bring to a boil over medium heat and continue to simmer for 3 minutes, remove and let cool.

2 Add appropriate amount of cold water to sesame paste to make a thin paste. Chop the bean sprouts into fine pieces. Grind cooked peanuts into peanut powder.

3 Pour the oil into the pot and heat it up to 50% hot. Add the shredded ginger. When the shredded ginger is fried until brown and dry, turn off the heat. Use a slotted spoon to remove the fried shredded ginger and discard it. , pour the oil on the chili noodles while it is hot, and stir evenly to make spicy oil, set aside to cool and set aside.

4 Mix the minced bean sprouts, chopped green onion, Sichuan peppercorns, prepared sesame paste, prepared chili oil, and boiled soy sauce to make a sauce and set aside.

5 Boil the water in the pot over high heat, add the noodles and cook (do not cook them too soft), remove and drain the water.

6 Pour the noodles into a bowl, pour on the sauce and sprinkle with peanut powder.